Jack Barnard's Spanish Omelet

Despite the name, this isn’t a Spanish tortilla. It’s the old-school American diner version: a folded omelet filled with long-cooked tomato sauce, the kind you’d see on a breakfast menu alongside “farmer’s special” and corned beef hash.

The real work goes into the sauce. Onion and canned tomatoes simmer for a full three hours with margarine, salt, black pepper, and red pepper flakes until the whole thing thickens to a glossy, deeply sweet jam. That long reduction is what separates this from quick-skillet attempts; don’t rush it.

The eggs get unusual treatment too, beaten with milk, cornstarch, and baking powder. That combination puffs and stabilizes the omelet into a slightly souffle-like round that flips in one piece. It’s a distinctive diner trick worth knowing.

Chef Tips

• Make the sauce a day ahead; it tastes even better on day two and frees you up for a quick morning cook.
• Use a wide nonstick or well-seasoned skillet so you can slide the egg round and flip it without tearing.
• Flip the omelet gently by sliding it onto a plate, inverting the pan over the plate, and flipping the whole thing.
• Cut the red pepper flakes down if you’re feeding heat-averse diners; the long simmer still spreads the burn.

Variations

• Add sauteed bell peppers to the tomato sauce for a bolder, chunkier filling.
• Swap margarine for butter for richer flavor in both the sauce and the omelet.
• Top with shredded cheddar or Monterey Jack right before folding for a melty, gooey finish.